4 pounds fresh yams (or 2 40-ounce cans)
2/3 cup orange juice
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4 tablespoons unsalted butter, melted
1 tablespoon grated orange rind
2 teaspoons salt
1 teaspoon ground ginger
freshly ground pepper
3 egg yolks
1/3 cup light brown sugar
Topping:
1 cup chopped pecans
2/3 cup light brown sugar
1/2 cup unsalted butter, melted
1 teaspoon ground ginger
Boil fresh yams in water to cover 25 to 30 minutes or until tender. Cut into thick slices and beat in electric mixer 2 minutes at medium speed. Add other items and beat for 1 minute. Spoon into buttered 11-by-7-inch baking dish. Mix topping items together and spread over yams. Bake at 350 degrees for 45 to 50 minutes until brown and bubbly. Let stand 10 minutes before serving.
Courtesy Keith Courrege from Pecans — From Soup to Nuts cookbook
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